RYE BREAD USING DISCRETE TECHNOLOGY

ORIGINAL SOURCE
Originally published in Multidisciplinary Journal of Science and Technology; Vol. 3 No. 3 (2023): Multidisciplinary Journal of Science and Technology; 350-355.
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A.A., Nodirov and B.N., Amanov and Z.M.Amonova (2023) RYE BREAD USING DISCRETE TECHNOLOGY. Multidisciplinary Journal of Science and Technology; Vol. 3 No. 3 (2023): Multidisciplinary Journal of Science and Technology; 350-355.

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Abstract

Rye bread was the staple food. For example, at the beginning of the twentieth century, over 1.1 kg of rye bread per day. But during the twentieth century, the consumption of rye bread gradually decreased and already in the years, the average person ate 600 g of bread per day, of which 450 g of rye.
  The area under winter rye began to be reduced, since this crop was less productive compared to winter wheat.

Item Type: Article
Additional Information: Imported from Multidisciplinary Journal of Science and Technology
SWORD Depositor: Admin User
Depositing User: Admin User
Date Deposited: 22 Sep 2026 22:35
Last Modified: 22 Sep 2026 22:35
URI: https://universalpublishings.uz/id/eprint/4779

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